| 000 | 00942 a2200229 4500 | ||
|---|---|---|---|
| 005 | 20250518090512.0 | ||
| 008 | ####s 0 0 eng d | ||
| 022 | _a0022-1155 | ||
| 024 | 7 |
_a10.1007/s13197-019-04136-3 _2doi |
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| 040 |
_aNLM _beng _cNLM |
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| 100 | 1 | _aBüyük, Fatih | |
| 245 | 0 | 0 |
_aEffects of different flour blends with varying protein content and quality on dough and crust properties of "etliekmek", a pizza-like traditional food of Turkey. _h[electronic resource] |
| 260 |
_bJournal of food science and technology _cMar 2020 |
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| 300 |
_a1032-1040 p. _bdigital |
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| 500 | _aPublication Type: Journal Article | ||
| 700 | 1 | _aSayaslan, Abdulvahit | |
| 700 | 1 | _aGökmen, Süleyman | |
| 700 | 1 | _aŞahin, Nazlı | |
| 700 | 1 | _aYetim, Hasan | |
| 773 | 0 |
_tJournal of food science and technology _gvol. 57 _gno. 3 _gp. 1032-1040 |
|
| 856 | 4 | 0 |
_uhttps://doi.org/10.1007/s13197-019-04136-3 _zAvailable from publisher's website |
| 999 |
_c30697112 _d30697112 |
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